Search results for: 'cardamom'
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CHIFFON shu pu'er tea blend
Shu pu'er tea blended with burdock root, chrysanthemum, cardamom, coriander ,and tulsi.
Shu Pu’er with chrysanthemum is one of the most classic and traditional flavor pairings out there, something you’ll find at any Fujianese Dim Sum establishment. The bright sparkling high notes of chrysanthemum round out the deep dessert-like qualities of good shu pu’er so perfectly. For Chiffon, we’ve added a bit of cardamom for even more sparkling juicy sweetness, and tulsi to bring out the shu pu’er’s natural herbaceousness.
Click to View ProductCORAL white tea blend
White tea blended with hibiscus, schisandra berry, goji berry, licorice, rose, coriande, strawberry, cardamom, and spearmint.
Unabashedly beautiful, Coral brews up pink as rose - a garden party in a cup. We start with the Wu Family’s wild arbor Bai Mudan white tea - a buddy, sweet, crisp and complex brew of its own - and make it even sweeter, and deeper with spearmint, cardamom, hibiscus, and more. For an extra-fun aperitif, try flash-chilling this tea. It comes out foamy, pink, and almost sparkling
Click to View ProductAZURE roasted oolong tea blend
Roasted oolong tea blended with honeysuckle, sandalwood, cardamom, star anise, and scented with vetiver and aloeswood oil.
This is a tribute to Shui Xian oolong, a varietal that in the right hands evokes deep forests, mineral complexity, and layered texture bolstering perfumed aromatics. Shui Xian is a tea we normally drink in Wuyishan with incense in the air from Taoist mountain temples, and fresh-picked oranges on the table, and Azure is a window into this sense memory.
Click to View ProductWild Bai Mu Dan #26
The Wu family’s multi-generational white tea plantings have grown wild and untended for decades, allowing the specific balance of wildflowers and competing plants to influence the flavor and complexity of their tea. The Wu Family likes to keep their Bai Mu Dan picked on each several mu plot separate so that the elevation, angle of the sun and balance of rock and trees can come through in the finished tea. Plot 26 yields a rich, sweet clover-like flavor with a very refined honey or cream texture and cinnamon-cardamom spice, very much in line with the classic Chinese ideal. This refined and elegant brew is a beautiful expression of both the land and the precise, demanding craftsmanship of the Wu family.
Click to View ProductAUBURN chai spice
This spiced chai herbal tisane is a blend of cinnamon, ginger, black peppercorn, tulsi, dandelion root, cardamom, goji berry, fennel, elderberry, cacao nibs, burdock, galangal, clove, saffron, vanilla, and hinoki cypress oil.
This is chai spice after a fifth voyage around the world, having picked up inspiration at every stop along the way - finally world-weary and ready to set up as a hermit deep in a Hinoki Cypress forest and enjoy the balance it could only pick up with sixteen ingredients acting together in just the right way.
Brew this on its own, or add your favorite tea - a roasted oolong, like a rich Wuyi oolong, or Laoshan black tea. Give the blend even fuller texture with a touch of honey.
Click to View Product2018 Yiwu Hongjun Workshop Yuanshengtai Shu Pu'er
Yiwu is famous for its cooling foresty Pu'er, and this cake is no exception. Notes of fresh mint and cardamom show the best of classic Yiwu with extra nuance and complexity of tulsi, juicy muscat grape and a deep rye flavor. This depth comes from the "yuanshengtai" designation which means that the tea was harvested in a balanced ecosystem with forest cover and wild plants left intact.
Click to View ProductManzhaya Special Grade Tibetan Incense
Created by Lide Manzhaya, this wild-foraged special grade incenseis a contemplative incense experience on par with fine aloeswood - deep, foresty, sweet and utterly complex.
Click to View ProductManzhaya Hand-Crafted Reserve Incense Cone
These fully hand blended and hand made incense cones are a beautiful celebration of the spices and herbs of the Tibetan highlands, carefully foraged and blended according to Living Buddha Danzing Qunpei’s recipe. The cones are hollow on the inside so that incense smoke can cascade out the bottom of the cone and create a beautiful mist, a visual treat to accompany the beautiful aromatics.
Click to View Product2023 Wild Laoshan Gan Zao Ye
Gan Zao Ye (Wild Jujube) is a naturally caffeine-free herbal tea that grows unmanaged and wild on the slopes of Laoshan. The He family forages a limited quantity each spring and hand-processes it just like a traditional green tea with withering, firing and curling. The final result is packed with just as much flavor complexity (and antioxidants) as a traditional tea with a striking barley and walnut flavor.
Click to View ProductManzhaya Wild-Foraged Reserve Incense
Created by Lide Manzhaya, this reserve wild-foraged Tibetan stick incense is made according to strict principles of Traditional Tibetan Medicine Lide Manzhaya’s wild-foraged reserve incense is a contemplative incense experience, with composed resinous spice.
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